Saucy Almond Chicken Stir-Fry

From Zonya's Lickety-Split Meals
Serves 6

3/4 c. Uncle Ben's whole-grain instant brown rice, dry*
1 1/3 c. water
1 can (14 1/2 oz) chicken broth, 1/3 less sodium
1 T. sugar
2 T. apple cider vinegar
1/4 c. cornstarch
1/4 c. soy sauce, reduced sodium
1 T. sesame oil
2 cloves garlic, minced
1/2 c. slivered almonds
4 (4 oz each) skinless, boneless chicken breast, cut into 1/2" pieces
1 red bell pepper, cut into 3/4" pieces
2 boxes (10 oz each) frozen pea pods or whole green beans
1 can (8 oz) sliced water chestnuts, drained

Combine rice and water in a microwave-safe dish. Cover and cook on high 9-10 minutes or until tender.

Stir broth, sugar, vinegar, cornstarch & soy sauce together in a medium bowl. Set aside.

Heat oil and garlic in a LARGE nonstick skillet or wok over medium-high heat. Add chicken and almonds. Cook until chicken is cooked through adn almonds are golden brown, about 5 minutes.

Meanwhile, cut pepper into 3/4" pieces and open containers. Add to stir-fry when chicken is done. Cook 3 to 4 minutes. Stir the broth mixture and pour in. Cook and stir until thick and bubbly. Serve over rice with fruit on the side.

*The recipe allows for 1 c. stir-fry over 1/2 c. rice. I only got about 2 c. rice, not 3, so you may want to increase the rice you do a little bit. --Keri